Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1887-09-22
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THE HOUSEKEEPER.
CooEinV Yc0ctuJics.

Vegetables ought always to be kept in
cool, clean, dark place, in cellar If possi-
BILE. Sunshine or even strong light
renders them fabby and fayorless. Per-
ishable fresh vegetables out to be eaten the
day they are picked. Nothing is known of
their "true inwardnesss" by the city denizen
who buys them from the corner grocer or
huckster. Like every other kind of food,
the toothsomeness of vegetables depends
on the perfection of cooking. Failure con-
sists in their being under-done OF over
and in being served half cold.
Soft water should be used in boiling or
stewing whenever practicable. Cooked
quickly in just enough water to cover them,
their delicacy of flavor will be preserved.
AS soon rs vegetables nre thoroughly
done, not a moment before, they should be
taken from the fire and served in hot
dishes. BY the time they are on the plates
they will be cool enough.
Fresh vegetables are best cooked in boil
ing water and salted when half done. Dried
vegetables ought to be soaked sometimes
twelve hours or more, as is the case with
beans and peas. Roots or tubers need
pairing or scraping, and soaking couple of
especially in the latter part of the winter
when they have become wilted.
In regard to the length of time required
for cooking, no rule can be given. 1t
varies with different states OF the atmos-
pbere, as we'll MS with the condition of the
vegetables. Roughly stated, half an hour
is long enough to cook the tender summer
vegetables, 10 which add fifteen minutes
for the cooking of most roots.
Many vegetables, like cabbage and
squash, are better steamed than boiled;
they furnish their own juices and are richer
without contact with water. When boiled,
tightly covered and cooked quickly, no
additional water will be needed. 1t must
always be boiling if more is necessary, but
even then the vegetable soaks up
portion of the water before boiling begins
anew.
Porcelain-lined or granitized ware is
better than tin for everything. Most
vegetables contain small amount of acid
or potash, and some contain q large
amount.
No attempt has been made to give the
exact quantity of salt needed in each dish.
Some persons require double the amount
that others use. Pepper is disagreeable to
portion of vegetable eaters and agreeable
to others. have long noticed that those
given to large use of pepper, salt, spices,
and condiments are almost universally
restless, excitable, and irascible. They are
subject to violent and infammatory dis
eases, and when past middle age. become
great sufferers. Condiments nre acrid,
irritating, and inhammatory in tendency,
and whatever disturbs the physical being
inevitably tends TO disturb that mental and
superior portion which is SO intimately con-
nected with and dependent upon the
conrser part which clothes it with living
garment.
That it is more difficult to make vege-
tables palatable without meat than with il
cannot be denied. We inherit the taste for
animal food, and in cold weather most
people feel they must have it. When it is
not practicable to secure fresh meat, or it
is not desired, it is surprising how many
changes may be rung upon half dozen
vegetables. Cooking them in various ways
is like having so many new dishes. Pota-
toes, for instance, afford remarkable va
riety. Served with different vegetables
from day to day, it is a standby from one
years end to another.-Hester NJ. Poole,
an Good Housekeeping.